California Croissant Inc – San Jose, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (408) 669-0599 to check today's hours. Know the hours? Send them to us.

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1701 Rogers Ave Ste 80, San Jose, CA 95112

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Address1701 Rogers Ave Ste 80, San Jose, CA 95112

Phone(408) 669-0599

StyleFrench bakery

CountySanta Clara County

Time zonePacific Time

From city center4.2 mi north

About California Croissant Inc

You will find California Croissant Inc at 1701 Rogers Ave Ste 80 in San Jose, about 4.2 mi north of central San Jose.

Our San Jose directory counts 243 bakeries in total, which works out to one bakery per 4,104 residents. If you want to compare, La Colonial sits less than 0.1 mi from here.

Opening hours for California Croissant Inc are not verified in our data. A quick call to (408) 669-0599 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in San Jose	243
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

Pain

FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.